Holiday Shrimp Platter
As a seafood lover, I’m absolutely crazy about what Marina Del Rey has to offer: fantastic wild, responsibly caught, frozen seafood. We share the core belief in environmental responsibility that produces pure, natural seafood free of the antibiotics, hormones, coloring and chemicals found in farmed seafood. These Argentinian shrimp are wild caught and pure and my family and I can absolutely taste the difference.
This platter is a favorite, perfect when gathering a group, and ideal over the holidays as an appetizer, a potluck dish, or a scrumptious treat for an open house. While these are sold in the shell, out of the shell, and cooked, I always prefer the extra flavor of shrimp with the shells on–and the leftover shells make an amazing stock. And you know I’m all about that stock! This recipe has it all: salty, briny, crunchy, creamy, totally easy to make, and a real crowd pleaser. I savor the moment when my guests see a beautiful platter like this.
For Whole30 remove the Feta and wafers and substitute the remoulade sauce (see below). For Keto remove the wafers and switch out the dressing. For gluten-free, use gluten-free crackers.
Holiday Shrimp Platter
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 min
- Yield: 4-6 servings
- Marinated Red Onions MAGIC ELIXIRS
- 2 lbs Marina Del Rey Shrimp, shells on and deveined
- Shrimp Marinade
- 4 cloves garlic, chopped
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tsp salt
- 1 tsp pepper
- 1 tsp red pepper flakes
- ½ cup olive oil
- Sauce for tossing cooked shrimp:
- 6 Tbsp clarified butter, warmed
- 3 Tbsp compliant hot sauce
- Spicy Remoulade Sauce (recipe below and can be done 2 days in advance)
- 1/4 lb chunk Feta cheese
- Demi-baguette, sliced thinly and toasted
- Nicoise Olives
For the Spicy Remoulade Sauce:
- 1 cup mayonnaise
- 2 Tbsp whole grain mustard
- 2 Tbsp ketchup
- 1 Tbsp fresh lemon juice
- 1 Tbsp Worchestershire sauce
- 1/2 cup finely chopped scallions
- 1/4 cup chopped parsley
- 1 stalk celery, chopped
- 2 garlic cloves, minced
- 1 Tbsp smoked paprika
- 2–3 Tsp hot sauce
- 1/4 tsp freshly ground black pepper
1. Mix all remoulade ingredients together to combine well.
2. Marinate the shrimp for 20 minutes in a mixture of olive oil, salt, pepper, red pepper flakes, lemon zest, lemon juice and garlic.
3. While the shrimp is marinating, slice the baguette lengthwise as thinly as you can. Brush with olive oil. Place in a 350º F oven until golden, about 8-10 minutes, flipping halfway through.
4. Mix the clarified butter and the compliant hot sauce together right before cooking shrimp. Warm slightly and set aside.
5. Over high heat on the stove, get a large pan really hot. Add a couple of tablespoons of olive oil to the pan and using tongs, pull each shrimp out and place in a single layer in the pan. Cook for 3 minutes a side. If your pan is not big enough you may have to do them in batches. When the last batch of shrimp is done cooking, return the shrimp to the pan, turn off the heat, and pour the hot sauce/clarified butter sauce over the shrimp, toss to coat well.
6. Assemble your platter. Lay down the lettuce, then place the shrimp down, add a block of Feta, then olives and toasted baguette slices. Top with Marinated Onions MAGIC ELIXIRS and place the spicy remoulade sauce in the center. Serve and Enjoy.
disclaimer: this post is sponsored by Marina Del Rey.
Thank you so much!
Absolutely beautiful! So perfect for holiday entertaining. That shrimp looks fabulous :
It is so fabulous!! We love the Marina Del Rey shrimp and my family loves this platter!
Our favorite shrimp with a wonderful sauce – sounds fantastic to me and looks delicious!
Oooh my gosh, our favorite shrimp too and it is absolutely wonderful!
This is such a gorgeous platter Teri and that remoulade sauce is the perfect thing for the succulent shrimp! Using the shells for stock is always a great idea!
Thank you so much! It is really wonderful!
Loving this pretty platter full of goodness! That sauce is calling my name too – I bet it’s so fantastic with the juicy shrimp!
So true! The Marina Del Rey shrimp are just fabulous and absolutely so juicy!
OMG those shrimp, that sauce! What a perfect holiday appetizer, except that I think no one would be interested in turkey after this delicious platter!
Well, it is pretty darn spectacular… and there are no crumbs left!
Iâ€™m always looking for new platters for the Holidays and what a brilliant one this is!! Succulent and delicious Teri! Will be making this for sure
Thanks so much! I’m definitely a gal who loves a platter!
Absolutely gorgeous! I love this beautiful platter!
Thank you so much. We absolutely devoured it
Wonderful! This dish is calling my name!
It sure calls my name and it’s so worthwhile!
I absolutely LOVE this Teri! I would sure love to see one of your platters over the holidays 🙂 I have to try marinating some and serving as an appetizer next week!
How wonderful! it is a showstopper!
Such a gorgeous shrimp platter! I love that you choose the peel-on kind for more flavor
Yes, delicious and then so easy to peel for eating!
I am all over these spicy shrimp! I tried Marina del Rey shrimp the other day and they were amazing. I know they would be perfect for this recipe. Making it!!
We absolutely love Marina Del Rey shrimp and this platter is gobbled up by everyone! So good!
BEAUTIFUL platter! It looks absolutely delicious and I love that it is not only spicy, but vinegary and salty!
It truly is fabulous!
Beautiful shrimp platter!
Thank you! And it’s as delicious as it looks!
What a beautiful platter! This is so perfect for holiday entertaining – I love simple. fresh ingredients that really shine with just a couple accents like cheese and olives. I know I’m just going to devour this come December!
It is really so good! We certainly devour it in my house!
My favorite platter of shrimp! Sharing a link to this on my scallops post today. Thanks, Teri, for an eye-popping platter of deliciousness!
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Do you cook and serve the shrimp with the shells on?
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